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Roasted Harvest Salad + Champagne Vinaigrette

Speaking of living day-to-day, it was not until this past Monday that I realized that Thanksgiving and the beginning of holiday season is upon us next week. I suddenly felt gripping tension and pressure until I caught myself and asked why. Why do I feel the need to plan the most perfect menu, start shopping for the most perfect presents, keep a perfectly pieced-together calendar, all while being perfectly present to savor each moment? My heart seeks perfection and wants it all- the beautifully elaborate spread of food, gifts even more delightful and exciting than last year, the never having to say ‘no’ to holiday events, and a stylishly decorated house worthy of pinterest. In the midst of worldwide suffering and hardship, I am embarrassed to admit my tendencies to fret over such little things.

My mind knows better. I know it’s about thankfulness, and underneath the desire for perfection is a deeper longing for a life of contentment and gratitude. As I nudge my heart to listen to my mind, I feel my stress ease as I realize that everything is going to be fine.

I’m giving myself permission to be simple, even on Thanksgiving. I’ll be hosting and doing most of the cooking this year, so I know it’s going to be tough to pull off more than a few side dishes. It’s always nice to have a tray of roasted root vegetables, but I also appreciate some sort of raw fresh salad as well, so this salad covers both of those in one. We’ve been finding the sweetest delicata squash lately, so I roasted one of those along with some brussels sprouts and fingerling potatoes. From the oven it gets tossed together with some coarsely chopped lacinato kale and then sprinkled with toasted pepitas for crunch and pomegranate seeds for a pop of color and sweetness. The grainy mustard champagne vinaigrette is a versatile one to have in your repertoire of salad dressings and goes particularly well with the roasted squash and potatoes. Champagne vinegar adds a special touch to elevate the dressing beyond an ordinary vinaigrette, and while it’s an extra bottle to store in the pantry, I find it’s worth it.

In other news, my sweet friend Laurel over at the interior design blog, The Little Black Domicile, featured a few photos of my kitchen so head on over there if you’d like to take a peek. I may not get to posting next week so just in case, I wish you all a wonderful and meaningful Thanksgiving holiday. xo

Instructions

Preheat the oven to 400. Slice the delicata squash into half-moons, about 1/2-inch thick. Place on a large rimmed baking sheet, along with the halved brussels sprouts and fingerling potatoes. Sprinkle with thyme, salt, and pepper. Drizzle with olive oil. Gently toss to evenly coat the vegetables with oil and arrange vegetables cut side down on the baking sheet. Roast for 25-30 minutes until the vegetables turn golden brown. Remove from oven and allow to cool slightly.

While vegetables are roasting, whisk together the vinaigrette ingredients in a small bowl. Set aside.

In a large bowl, add the kale and roasted vegetables. Drizzle about half the dressing over the salad and gently toss. Add additional dressing to taste. Sprinkle with pepitas and pomegranate. Serve immediately or chill in refrigerator until ready to serve.

Reader Interactions

11 Responses to Roasted Harvest Salad + Champagne Vinaigrette

I feel that stress this time of year, too, Emily, I always think it’s just me trying too hard to create picture perfect memories for the ones I love. But, you are so right…it really is about thankfulness…and we do have so much to be thankful for. This salad is so gorgeous…those fall colors! This would be perfect on our table this year…I’m always looking for unique vegetarian dishes for Thanksgiving. Wishing you and your family a healthy and happy holiday, dear friend. xo

I feel you my friend. We are all on the same boat. However, you definitely have the right mindset. Simple dishes with bold flavors (just like this champagne vinaigrette) are the best. Delicata squash is a favorite in our house as well and it will make an appearance in our menu on the big day. Though I might still the champagne vinaigrette idea cause this salad looks and sounds like a winner ?
PS: Your kitchen is so beautiful. How do you keep it so clean? Mine never looks like that. LOL!

Ha ha! My kitchen is actually hardly ever that clean so it look me almost a month to take those photos! Well used kitchens are hardly ever clean, right? 🙂 Hope you have a wonderful Thanksgiving. My heart is thankful for you!

This recipe sounds beautiful Emily, and as always I loved the thoughts you shared here too. We are trying to minimize the tangible perfection for a greater quality of the intangible this year as well (gratitude, laughter, quality time). I kind of wish we could just have one big family cookie swap and negate the gifts, but am trying to let things be imperfect like you said – because it is so okay. Hugs to you and wishing you the most wonderful Thanksgiving, have a sweet time hosting! <3

Yes, would totally LOVE a big cookie swap in place of gifts! And actually, YOUR cookies totally qualify as a legit gift. 🙂 Thank you thank you for your friendship, Jessie! Wishing you a Thanksgiving brimming with gratitude, laughter, and REST. xo

So much here… indeed, and I think it comes from our media culture, advertising etc. that the pressure is felt but also it’s from the internal struggle. Years ago Rob and I decided we’d rather have experiences and donate to charity rather then exchange tangible gifts… and this is the same idea I use to give gifts (but include cookies 😉 ) I think a cookie/recipe exchange is a fabulous idea. Your kitchen is a dream kitchen, Emily! So much space and your stove : o !! And then, this salad… beautiful, hearty (those potatoes!). The grainy mustard is a perfect pair with champagne vinegar. Kale is a refrigerator staple come winter… I love how it replaces the tender leafy greens of our summer memories…. Happiest of Thanksgiving to you and your’s Emily. May you be at ease and enjoy this time on your terms. xo